Abstract
In this study, leaves of three indigenous varieties of Mulberry namely, Morus alba L., Morus nigra L. and Morus rubra L. were investigated for their antioxidant potential and their proximate composition was determined. The yields of 80% methanolic extracts ranged between 8.28–13.89%. The contents of total phenolics (TPC), total flavonoids (TFC) and ascorbic acid (AA) ranged between 16.21–24.37 mg gallic acid equivalent (GAE)/g, 26.41–31.28 mg rutin equivalent (RE)/g and 0.97–1.49 mg/g, respectively. The antioxidant activity of leaf extracts was evaluated by measuring 1,1-diphenyl-2-picrylhydrazyl (DPPH•) radical scavenging actity, 2,2′-azino-bis-(3-ethylbenzthiazoline-6-sulphonic acid (ABTS•+) radical cation scavenging capacity and ferric ion reducing power and values ranged between 1.89–2.12, 6.12–9.89 and 0.56–0.97 mM Trolox equivalent/g of dried leaves, respectively. The investigated features reveal good nutritive and antioxidant attributes of all the varieties with mutually significant differences.
Highlights
Free radicals and reactive oxygen species (ROS) are regularly and continuously produced as byproducts of normal cellular metabolism in aerobics [1]
The mean values of proximate composition for the leaves of three different varieties of mulberry are summarized in Table 1 and the varieties were found to be statistically different (P < 0.05) in the context of ash, moisture, lipid, fiber and protein contents
High ash content indicates the presence of heavy amounts of inorganic nutrients in plant material [28], whereas low moisture content may contribute towards roughness of leaves
Summary
Free radicals and reactive oxygen species (ROS) are regularly and continuously produced as byproducts of normal cellular metabolism in aerobics [1]. To avoid the hazards associated with oxidative stress, the external aid of antioxidants in the form of food supplements is required by the human body [2] For this purpose, synthetic antioxidants such as butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) have been in use for several years as food additives, but their use is restricted in dietary items due to reports published on their involvement in number of chronic diseases including cancers and cardiovascular disorders [6]. A work was planned to report comprehensive information about antioxidant components and scavenging potential of leaves from commonly available species of Mulberry (Morus sp.) employing multiple assays based on different theoretical principle. On the basis of conducted investigations, a comparison was made among leaves of selected species regarding their antioxidant activity and nutraceutical potential
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